French-style Apple Tart

I was in the mood for beautiful layers of apples baked into a tart yesterday, so I modified Linda’s recipe for caramel apple crisp and it was really terrific.

My Adaptation:
Vegetable cooking spray
4 large Granny Smith apples, cored, but not peeled. Sliced into thin wedges on the mandolin slicer.
1/2 cup Splenda Granular
3 tablespoons splenda
1/4 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons Half & Half

I sliced the apples into as near perfect half moons as I could. Then I tossed them in a bowl with the filling so they were lightly covered with the filling. Then I carefully fanned them out in a circle around my ceramic tart pan. In the center I piled all the bits and pieces that were not perfect, then covered that with another, flatter layer of fanned apple slices. I baked this for one hour at 375. I forgot to take a picture (the smell was INSANELY good and we could NOT wait to eat it!) but it looked a lot like this one, only, no crust of course, and well, my slices were not as perfect. Plus, I left the apples unpeeled for some color. I really have to make another one. Just so I can take a picture, of course.


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